| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
cn |
Tomatoes in juice; (28 ounces) |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Chopped fresh basil |
| 1 |
ts |
Salt |
| 1 |
pk |
Frozen chopped spinach; thawed & squeezed dry, (10 ounces) |
| 1 |
c |
Part-skim ricotta cheese |
| 2 |
tb |
Grated Parmesan cheese |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1 |
pk |
Precooked polenta; (24 ounces) cut into 16 slices |
| 4 |
oz |
Part-skim mozzarella cheese; shredded (1 cup) |
INSTRUCTIONS
1. In 3-quart saucepan, heat olive oil over medium heat. Add onion and cook
until tender, about 8 minutes, stirring occasionally. Add garlic and cook
30 seconds longer. Stir in tomatoes with their juice, tomato paste, basil,
and 1/2 teaspoon salt, breaking up tomatoes with side of spoon; heat to
boiling over high heat. Reduce heat to low and simmer uncovered, 20
minutes, stirring occasionally. Set sauce aside.
2. Meanwhile, in medium bowl, mix spinach, ricotta, Parmesan, pepper,
remaining 1/2 teaspoon salt until blended 3. Preheat oven to 350F. Grease
8' 8" glass baking dish.
4. Arrange half of polenta slices, overlapping slightly, in baking dish.
Drop half spinach mixture, by rounded tablespoons( on top of polenta
(mixture will not completely cover slices). Pour half of sauce over spinach
mixture; spread to form even layer. Sprinkle with half of mozzarella.
Repeat layering.
5. Bake casserole, uncovered, 30 minutes or until hot and bubbling. Let
stand 10 minutes for easier serving.
Makes 6 main dish servings. Each serving: About 270 calories, 16 g protein
30 g carbohydrate, 10 g total fat (5 gs saturated), 28 mg cholesterol, 1210
mg sodium Scanned, Typed or Downloaded and Busted by Marcia Fasy
Recipe by: Good Housekeeping 3/98
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23,
1998
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